Butternut Squash

March 14, 2016

I've never made a butternut squash before today! But I had great success. Because I was experimenting, I made two batches, one sweet and one savory. Preheat the oven to 350˚. Cut the squash in half, use a grapefruit spoon to get the seeds out then get a sturdy peeler and peel the outer skin. Dice into 1/2 to 1 inch pieces. Ready your aluminum foil with butter or olive oil.

 

Savory: Use olive oil in this one. Put squash on foil, add salt, pepper and garlic salt.

Sweet: Use butter in this one. Add squash to foil pocket with a tablespoon of brown sugar, a dash of cinnamon.

 

Cook for 30 minutes or until squash are easily pierced. For a crunchier texture, open up the packets for the last five minutes of cooking. Enjoy!

 

 

 

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